Out & About May 2017

O for tuna Forget the tinned variety, SIMON RHODES will get your taste buds tingling at the thought of fresh tuna

M any people assume that tuna comes in a tin; you’d be surprised how many customers say that when confronted by my sashimi grade tuna. In fact tuna belongs to the Thunnini species, which is closely related to the mackerel. Thunnini comprises 15 species the sizes of which vary greatly. They range from bullet tuna, which can grow to 50 cm and can weigh 1.8kg, up to the Atlantic bluefin tuna that can grow to an amazing 15ft (just over 4.5m) in length and can weigh in excess of 684kg. The bluefin averages 6ft (1.8m) in length, and is believed to live for up to 50 years. Their circulatory and respiratory systems are almost unique among fish, enabling them to maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming fish – the yellowfin tuna, for example, is capable of speeds of nearly 50 mph. Found in warm seas, it is extensively fished commercially, and is popular as a game fish. As a result of over-fishing, stocks of some tuna species, such as the southern bluefin tuna, have been reduced dangerously close to the point of extinction.

Because of their fondness for swimming in close proximity to dolphins the tuna-fishing industry has given itself a poor reputation by also indiscriminately catching the dolphin. So now the preferred method to catch tuna is by rod and line, which is not only environmentally friendly, but also sustainable. Bluefin tuna command an excessively high price, especially in Japan where a record £1.05m (yes you did read that right!) was paid for a bluefin tuna in 2012. Even the buyer, a sushi chain owner, said that it was a bit high for a fish. At The Lobster Pot Fishmongers we stock the more common yellowfin tuna, which is proving exceptionally popular. This delicious fish makes wonderful sashimi and has a deep red colour. The raw taste has a texture like fillet steak, but is a lot more delicate on your palette. (Why not ask for a taste when in our shop).

GET COOKING

If you fancy having your tuna cooked I suggest that you sear it in a very hot pan, but still maintaining a pinkish colour in the middle. Your tastebuds will happily dance around among the cooked and raw texture of the tuna. If you wish to take your tastebuds to heaven and back why not season the tuna further with cracked black pepper and a little chilli before searing. Accompanied by a quality soy sauce you won’t want to come back to earth. Tuna makes wonderful salad Niçoise, which is basically a tuna salad with boiled egg (remember 8½ minutes for the perfect egg) blanched french or dwarf beans, anchovies, fresh lettuce leaves, artichokes, tomatoes and cucumber. To make the dressing simply add some crushed garlic and cracked black pepper to some extra virgin olive oil, add a little red wine vinegar, a pinch of sea salt and a little Dijon mustard. Whisk together and always remember to taste so you can always add more of any of the above ingredients.

the yellowfin tuna is capable of speeds of nearly 50 mph

Simon Rhodes owns: The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road, Hungerford, Berkshire RG17 0SP Telephone: (01488) 686770 About the author

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